Classic Pot Roast

Name: Classic Pot Roast
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 slices bacon, chopped; 2 bay leaves; 2 kilograms boneless beef 7-bone chuck roast, tied; 12 black peppercorns; 454 grams carrots, halved lengthwise, then crosswise, plus 1 cup chopped; 1 stalk celery, quartered; 79 milliliters cognac or brandy; 473 milliliters dry white wine; 680 grams fingerling potatoes, halved lengthwise; 2 Tbsps all-purpose flour; 4 cloves garlic, smashed; 8 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 6 sprigs parsley, plus 2 tablespoons chopped leaves; 4 sprigs thyme; 79 milliliters tomato paste; 473 milliliters mushroom or vegetable broth; 1 medium white onion, chopped; 4 whole allspice

Classic Pot Roast is a dairy free main course. One serving contains 798 calories, 60g of protein, and 41g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up vegetable broth, kosher salt and pepper, parsley, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 4 hours and 45 minutes.

Instructions

Position a rack in the lower third of the oven and preheat to 325 degrees F.

Equipment you will use

Oven

Heat the olive oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper and sprinkle with the flour; add to the pot and cook until browned, about 5 minutes per side.

Ingredients you will need

Salt And Pepper

Olive Oil

All Purpose Flour

Meat

Equipment you will use

Dutch Oven

Remove from the pot.

Equipment you will use

Pot

Add the bacon, onion and chopped carrots to the pot; cook, stirring, until soft, about 5 minutes.

Ingredients you will need

Carrot

Bacon

Onion

Equipment you will use

Pot

Add the tomato paste and garlic; cook, stirring, until the paste starts to sizzle, about 4 minutes. Stir in the cognac, scraping up any browned bits from the bottom of the pot.

Ingredients you will need

Tomato Paste

Cognac

Garlic

Equipment you will use

Pot

Add the wine and broth, then return the meat to the pot.

Ingredients you will need

Broth

Meat

Wine

Equipment you will use

Pot

Put the celery, bay leaves, peppercorns, allspice, cloves and herb sprigs on a square of cheesecloth and tie into a pouch with kitchen twine; add to the pot and bring to a simmer.

Ingredients you will need

Peppercorns

Bay Leaves

Allspice

Celery

Clove

Equipment you will use

Kitchen Twine

Cheesecloth

Pot

Lay a round of parchment paper on the surface of the meat and cover with the lid.

Ingredients you will need

Meat

Equipment you will use

Baking Paper

Transfer the pot to the oven and cook 1 hour, 30 minutes. Turn the roast, then add the rutabaga, potatoes, halved carrots and 1 teaspoon salt. Cover with the parchment and lid and return to the oven until the meat is fork-tender, 1 hour, 30 minutes, to 2 hours more. (A meat thermometer should register 185 degrees F.)

Ingredients you will need

Potato

Rutabaga

Carrot

Meat

Salt

Equipment you will use

Kitchen Thermometer

Oven

Pot

Remove the herb pouch and skim off the fat from the cooking liquid; simmer the liquid over medium heat until reduced by half, about 25 minutes. Season with salt and pepper. Return the vegetables to the gravy.

Ingredients you will need

Salt And Pepper

Vegetable